courtesy of Silvio Martuscelli
The wild asparagus is different from the cultivated one because of its special taste that is intense, pleasantly bitter, with nuances ranging from fresh grass to artichoke.
To exalt its taste I parboiled some asparagus only for a few seconds in boiling salted water – where afterwards I cooked the spaghetti – and then I tossed them in a pan where I had previously prepared some peppered bacon and a few fresh garlic rings cooked with a little bit of white dry wine.
Then I added Antonio Amato’s spaghetti, I turned off the heat when they were ready and creamed everything with Roman pecorino cheese (sheep’s milk cheese) and olive oil.
From 11 to 13 August we are going to be in the heart of The National Park of Cilento for an event dedicated to the sausage called “a ponda re curtieddo”
08 August 2016
In the typical village nearby Salerno, from 6 to 9 August, they celebrate the product that is the symbol of the Valle del Sele
03 August 2016
From 29 to 31 of July in Piano Vetrale there will be three nights dedicated to the local food and wine tradition and to the typical Cilento’s pizza.
25 July 2016
10 June 2016